Cheeses:
- Mozzarella (Naturally. I recommend using some mozzarella no matter what)
- Fresh mozzarella
- Provolone
- Parmesan
- Grana Padano
- Asiago
- Fontina
- Cheddar
- Feta
- Blue/Gorgonzola
- Pepper Jack
- Meunster
- Gruyere
- Anything else you have around
Meats (meats should be cooked prior to using as pizza toppings):
- Ham
- Canadian Bacon
- Bacon or pancetta
- Grilled or barbecued chicken
- Grilled or barbecued pork
- Ground seasoned beef
- Ground seasoned lamb
- Italian sausage (spicy or sweet)
- Any other kind of sausage
- Shrimp
- Anchovies
- Pepperoni
- Salami
- Prosciutto
- Any other kind of cured meat
- Leftover meat: Thanksgiving turkey, Sunday pot roast, Easter ham, etc.
Veggies:
- Onions/shallots/scallions, raw or cooked
- roasted garlic
- sauteed zuccini
- sauteed spinach
- sauteed mushrooms--any kind
- artichoke hearts
- sundried tomatoes
- fresh tomatoes (put these on after the pizza is baked)
- roasted tomatoes
- arugula (most people put it on after it's baked, but I kind of like it when it gets all crispy and dried out in the oven. Just make sure it's on the absolute top of the pizza to avoid soggy crust if you're going to do that)
- capers
- olives--any kind
- bell peppers
- pickled jalapenos
- habanero (Scotch Bonnet) peppers
- sauteed broccoli
- roasted eggplant
- cooked potatoes
- fennel
Sauces (use with or instead of classic tomato sauce):
- Pesto
- Bechamel (AKA white sauce)
- Papa Murphy's creamy garlic sauce rip-off: ranch dressing, minced garlic (My sister used to work there. That's the recipe)
- Tapenade
- Garlic-infused olive oil (great on the edge of the crust)
Herbs--any and all, but especially:
- basil
- parsley
- sage
- rosemary
- fennel seeds
- oregano
- chives
- thyme
- red pepper flakes
- freshly-ground black pepper
- fancy finishing salt (especially on the edge of the crust)
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